Roast pork


Better Homes and Gardens (Australia) - - Front Page -


Prepa­ra­tion time 40 mins Cook­ing time 3 hours 40 mins Serves 10

3kg piece bone­less, skin-on pork belly, skin well scored, (see Crack­ling Good Tips, op­po­site page) 2 Tbsp sea salt

4 cloves gar­lic

Small bunch thyme,

leaves chopped 8 bay leaves Freshly ground black

pep­per, to sea­son 1 Tbsp olive oil

Soft bread rolls, to serve



2 red cap­sicum, de­seeded

and roughly chopped

1 ripe tomato, quar­tered 4 red chill­ies, tops re­moved 2 es­chalots, roughly chopped STEP 1 Pre­heat oven to 140°C fan-forced (160°C con­ven­tional). Sea­son pork all over with 1 ta­ble­spoon of the salt. Keep salted pork cov­ered and chill. STEP 2 Crush gar­lic, thyme and bay leaves to­gether in a mor­tar and pes­tle, or finely chop, to a make a paste. Mix gen­er­ously with salt and pep­per. Lay pork skin-side down on a chop­ping board, then score flesh criss-cross all over and mas­sage herb sea­son­ing into flesh. STEP 3 Start­ing from the long­est side, roll belly up tightly, then se­cure with butcher’s string at reg­u­lar 2cm in­ter­vals to hold it to­gether.

STEP 4 Place wire rack or trivet in a large roast­ing dish and sit pork on top. Mas­sage or brush pork skin with oil and give a fi­nal sprin­kling of salt. Roast for 3 hours, bast­ing with pan juices ev­ery 30 min­utes af­ter the first hour. STEP 5 Re­move pork from oven and turn up the heat to 220°C fan-forced (240°C con­ven­tional). Pour out most of the pan juices from the dish and add cap­sicum, tomato, chilli, es­chalot and gar­lic. Place pork back on wire rack and roast with veg­eta­bles for a fur­ther 30-40 min­utes, turn­ing pork with tongs to ex­pose dif­fer­ent parts of the skin to crisp up crack­ling. When pork is ready, lift onto a board and rest for 10 min­utes, ready to carve. STEP 6 To make chilli sauce, scrape all veg­eta­bles and pan juices into a food pro­ces­sor or blender, add vine­gar, honey and a pinch of salt. Pulse to a sauce as chunky or smooth as you like. Slice pork roast with a ser­rated knife. Serve roast with chilli sauce and bread rolls, if de­sired.


• Deep-score the skin or have your butcher do it. This gives many ex­posed edges which helps the crack­ling blis­ter more ef­fec­tively.

• Salt skin as soon as pos­si­ble. You can do it up to 48 hours ahead and chill in the fridge. Salt­ing draws out mois­ture – the en­emy of crack­ling.

• If pre­par­ing im­me­di­ately, pour boil­ing wa­ter over scored skin, then dry thor­oughly.

• Roast­ing pork low then fin­ish­ing it high gives great re­sults – just watch it closely as there’s only a few min­utes be­tween per­fect and burnt.

4 cloves gar­lic, peeled 3 Tbsp ap­ple cider vine­gar 2 tsp honey

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